Description
A hearty Vegetable Shepherd’s Pie with a pumpkin twist.
Ingredients
Scale
- 2 cups mashed pumpkin
- 1 cup lentils, cooked
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add carrots and cook for 5 minutes.
- Stir in cooked lentils, peas, thyme, rosemary, salt, and pepper.
- Add vegetable broth and let simmer for 10 minutes.
- Spread the vegetable mixture in a baking dish.
- Top with mashed pumpkin evenly.
- Bake for 25-30 minutes or until heated through.
Notes
- Can substitute lentils with other legumes.
- Add more vegetables as desired.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegetable Shepherd's Pie, Pumpkin, Vegan, Vegetarian